Homemade Cheese Crackers
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becs-table.com.auDitch the store-bought crackers and whip up a batch of irresistible Homemade Cheese Crackers. Our step-by-step guide shows you how to create these crunchy, flavourful treats that are healthier and tastier than anything from a box.
Equipment
- 1 Thermomix (optional)
- 1 Mortar and Pestle (optional)
Ingredients
- 1 tsp black pepper
- 100 g Parmesan cheese cubed you can also use Tasty cheese
- 150 g wholemeal flour
- 150 g plain flour
- 1 tsp salt
- 100 g butter
- 70 g water
- 2 tsp sweet paprika
Instructions
For Both Methods:
- You will need at least 2 trays or make them in batches. I like to use trays with no sides at all, if you don't have one think about upturning one that has short sides. Line with baking paper if you don't have non stick trays. Oven Temp set to 170°C fan
Thermomix method:
- Place the black pepper into the TM bowl and grind on speed 9 for 10 seconds (or longer if you want really fine) then set aside.
- Add the 100g of cubed parmesan to the bowl and grate on speed 9 for 10 seconds then add the pepper set aside.
- Add 150 g of wholemeal flour and 150 g of plain flour, 1 tsp salt and 100 g butter to the TM bowl and mix on speed 6 for 10 seconds. The mix should look like breadcrumbs now.
- Add the paprika, pepper and cheese and mix on speed 6 for 5 seconds.
- Lastly, add 50 g of water on speed 6 for approx. 8 seconds.
- Tip the contents out into some cling film and pop in the fridge for about 20 minutes. (this mix can be frozen as well for up to a month)
- Preheat oven 15 mins before you want to pop them in. So turn the oven on, in the last 10 minutes of resting time. Once the resting time is up, place your mix onto a floured board or a silicon mat, roll very thin for crispy crackers or a little thicker if you are after more of a biscuit texture.
- Cut into cracker shapes. I use a pasta cutter, but you could use a pizza cutter, knife or cookie cutters to cut out your shapes.
- Sprinkle with salt and bake for 15 – 25 mins depending on thickness and size you've made them. What you are looking for is a golden brown cracker that when cool is a little crisp.
Conventional method
- Grind the pepper in a mortar and pestle or pepper grinder to the consistency you desire.
- Use a fine grater to grate your Parmesan cheese, set aside with your pepper.
- Add your flours salt and butter to a bowl and rub in till you have the texture of breadcrumbs.
- Add the paprika and cheese/pepper mix and fold in till it is all incorporated throughout the mix.
- Make a well in the centre and drizzle in the water, start mixing this in with a bowl scraper or if you don’t mind your fingers getting messy use them. Make sure the mix has come together but don’t knead too much, or you will make the mix tough.
- Tip the contents out into some cling film and pop in the fridge for about 20 minutes. (this mix can be frozen as well for up to a month)
- Preheat oven 15 mins before you want to pop them in. So turn the oven on, in the last 10 minutes of resting time. Once the resting time is up, place your mix onto a floured board or a silicon mat, roll very thin for crispy crackers or a little thicker if you are after more of a biscuit texture.
- Cut into cracker shapes. I use a pasta cutter, but you could use a pizza cutter, knife or cookie cutters to cut out your shapes.
- Sprinkle with salt and bake for 15 – 25 mins depending on the thickness and size you've made them. What you are looking for is a golden brown cracker that when cool is a little crisp.